Recipes from Local Restaurant Chefs

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Big Island Poisson Cru
serves 6, as a light lunch or an appetizer
from Merriman's Restaurant on the Big Island Hawaii

Traditionally, Tahiti's national dish, this is a Big Island version of
Tahitian Raw Fish Salad.

1 1/2 lb. diced raw fish (1/4" cubes)  We use Mahimahi, Ono or Opakapaka.
2/3 c. fresh lime juice    
1 c. diced Maui (sweet) onion    
1/2 c. diced green onion tops (dark green)    
1 large tomato, seeded and diced    
1 Tbsp. Hawaiian salt (or rock salt or kosher)    
1 c. unsweetened coconut cream    
  • Toss the first two ingredients and let sit 1/2 to 1 hour, stirring occasionally.
  • Prepare remaining ingredients and mix.
  • Lift the fish from the lime juice and mix with other mixed ingredients.
  • Serve immediately.

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